My favorite dinners consist of nice juicy steaks and hearty side dishes. Give me that, and I melt.
When we go out for dinner and I order this combination, I will not stop saying “this is so good” until the meal is over; my husband knows I tend to do this and knows how passionate I can get about food, so he just keeps on nodding and agreeing with me with every “gosh, this is so good” comment (bless his heart)!
There is just something so primal about the smell and taste of steak. It absolutely wins me over. Once I smell it, I gotta have it. Game over.
Now, it is not the same case with vegetables for me – when served cold, they barely smell, so my senses don’t trigger my brain to say “yum, eat that now!”…and when served hot, my senses sometimes tell my brain “yeah, you better stay away from that” (cooked broccoli? Not the best smell out there)!
So in order for me to get super excited about the vegetables I am to accompany my proteins with (not to mention, I must eat for good health), I need to “dress them up” a little bit to help them out. Whether it is by using spices, vinegars, olive oils, sauces, or by simply using smart preparation techniques, something’s gotta help me take those veggies from a three to a ten!
My personal favorite veggie sides are parsnip mash and summer salads, however, there is a veggie side dish that has got me head-over-heels at the moment…and it just so happens that I am sharing the recipe to it with you today!
My hearty Brussels Sprouts and Sweet Potatoes with Rosemary will get you going back for second servings. Guaranteed. Every bite is full of sweet flavor, and I am not kidding when I say: brussels sprouts have never tasted so good. Go buy these ingredients and get your roast on for dinner, y’all!
- 3 large sweet potatoes
- 2 cups brussels sprouts, halved
- 1 red onion, sliced
- 3 fresh rosemary branches
- 2 tsp garlic, minced
- 3 tbsp coconut oil, melted
- 2 tsp sea salt
- 1 tsp black pepper
- Preheat oven to 450 F.
- Cut sweet potatoes into ½” -1” thick slices and let them soak in iced water for 20 minutes. Drain and set aside.
- Add all ingredients, with the exception of salt and pepper, in a bowl and mix well so all is coated with coconut oil.
- Divide ingredients evenly between two baking dishes, making sure there's no overlap.
- Bake for 60 minutes, tossing potatoes around half way.
- Remove from oven and allow 5 minutes of cooling before serving.
- 13” x 9” baking dish (x2)
- Large Ziploc bag
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Cast iron skillet (optional)
- Cast iron friendly spatula (optional)